Multivariate analysis of sensory characteristics of coffee grains (Coffea Arabica L.) in the region of upper Paranaíba

Pereira, Marcelo Cláudio; Chalfoun, Sara Maria; Carvalho, Gladyston Rodrigues; Savian, Taciana Villela

doi:10.4025/actasciagron.v32i4.4283

Cited by 13 publications

(8 citation statements)

References 12 publications

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“…10,00 10,00 10,00 10,00 0,00 0,00 0,00 0,00 10,00 10,00 10,00 10,00 10,00 10,00 0,00 0,00 0,00 Adanya perbedaan dan atau persamaan antar keempat kultivar yang diuji dalam atribut acidity, balance, dan overall, serta nilai skor total merupakan hal yang wajar, mengingat setiap kultivar tentunya memiliki karakteristik spesifik yang dapat berbeda dalam aspek mutu serta tingkat penerimaannya oleh beragam konsumen. Dikemukakan bahwa ekspresi mutu kopi sangat dipengaruhi oleh beragam faktor yang saling berinteraksi antara satu dengan lainnya, dan faktor genetik memiliki peran yang cukup dominan (Pereira, Chalfoun, de Carvalho, & Savian, 2010;Cheng, Furtado, Smyth, & Henry, 2016;Tran, Lee, Furtado, Smyth, & Henry, 2016).…”

Section: A Pengaruh Kultivarunclassified

Atribut Mutu Empat Kultivar Kopi Arabika pada Ketinggian Tempat Tumbuh dan Metode Pengolahan yang Berbeda

Randriani¹,

Dani²,

Wardiana³

2018

J. tanam. industri dan penyegar

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<em>The cup quality of Arabica coffee is influenced not only by its cultivar, but also the altitudes and bean processing techniques. However, the interaction between those three factors has not been widely reported. The research aimed to analyze the quality attributes of four Arabica coffee cultivars grown at different altitudes as well as processed by different methods. The study was conducted at coffee plantations in Kampung Legok Gede at 1,400 m above sea level (asl) and Pasir Geulis at 1,700 m asl, Margamulya Village, Cikajang District, Garut Regency; Indonesian Industrial and Beverages Crop Research Institute (Balittri), Sukabumi; and Indonesian Coffee and Cocoa Research Institute, Jember, from April until November 2017. Data were analyzed by anova of completely randomized design in factorial three factors and two replications. The first factor is cultivars, the second factor is altitude, and the third factor is processing method. Correlation and path analysis were also used in this study. The result showed significant interaction between three tested treatments on aftertaste and body attributes. The cultivars factor significantly influenced the total score, balance, and overall attributes. The altitudes factor has significant effect on total score and flavor attribute, meanwhile processing methods exhibited significant effect on total score, aroma, and flavor attributes. All of the coffee quality attributes highly correlated with the total score, whereas the overall attribute has the strongest direct effect.</em>

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Section: A Pengaruh Kultivarunclassified

Atribut Mutu Empat Kultivar Kopi Arabika pada Ketinggian Tempat Tumbuh dan Metode Pengolahan yang Berbeda

Randriani¹,

Dani²,

Wardiana³

2018

J. tanam. industri dan penyegar

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“…The final quality of the coffee is related to the chemical constituents of the roasted grains, due to the wide chemical interaction that occurs during the roasting stages [3]. In the chemical perspective it is already known that the rates of caffeine, chlorogenic acids and reducing sugars are different according to the genetics and the groups, Arabica versus Conilon, and these differences are described by [9] [10] [11] [12] [13].…”

Section: Introductionmentioning

confidence: 99%

Improvement of the Quality of Brazilian Conilon through Wet Processing: A Sensorial Perspective

Pereira¹,

Moreli²,

Moreira³

et al. 2019

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Conilon coffee represents almost 20% of all coffee production in the Brazilian territory; however, it is inexpressive in relation to the sensory quality when compared to Arabica coffee. It is noteworthy that the coffee from the species Coffea canephora PIERRE has a denser sensorial profile, is less sweet, less acidic and with strong pronunciation of the body at the time of tasting. This study has unprecedentedly applied the use of starter cultures (yeast) to optimize and modify the metabolic pathways and consequently the sensorial quality perceived by Q-graders. The experiments were conducted in a randomized block design with five replicates, in the 3 × 4 factorial scheme, with three fermentation times-24, 48 and 72 hours and four wet processing tests-Washed, Yeast fermentation, Fully washed without yeast and Fully washed with yeast. The sensorial results indicate a new perspective for the application of wet processing with starter cultures for Conilon coffee. They indicate gains in sensory scale, opening a new phase of studies on spontaneous and induced fermentation for Conilon coffee in Brazil and worldwide.

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“…Group I is composed of only Bourbon genotypes, which show great promise in the production of superior quality coffees (Table 5). Working with the chemical and sensory characteristics of 21 cultivars of arabica coffee, Pereira, Chalfoun, Carvalho and Savian (2010) identified Bourbon Amarelo as the cultivar with potential to produce specialty coffee when processed using the pulped natural process. The cultivars Mundo Novo IAC 502/9 (2), Catuai Vermelho IAC 144 (3), and Icatu Precoce IAC 3282 (4) did not differ significantly from the Bourbon genotypes.…”

Section: Sensory Analysismentioning

confidence: 99%

The Potential for High Quality Bourbon Coffees From Different Environments

Figueiredo¹,

Borém²,

Cirillo³

et al. 2013

JAS

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The Bourbon coffee cultivar has a high potential for producing a quality beverage, which is highly valued in specialty coffee markets. The objective of this study was to verify the occurrence of more promising genotypes for the production of specialty coffees in three different environments. In addition, the chemical composition of the grains was studied with a view toward relating these compounds to the genotypes and environments and to the interaction of these factors.The experimental design included three Brazilian locations in combination with different Arabica coffees, including eleven bourbon and three commercial genotypes. Trigonelline, caffeine and 5-caffeoylquinic acid (5-CQA) from coffee bean samples were analyzed by HPLC, and sensory analyses were performed by professional cuppers accredited by the Coffee Quality Institute. A group of Bourbon genotypes with potential for the production of specialty coffees was identified for each environment assessed. The trigonelline content allowed for discrimination among the three environments studied.

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Multivariate analysis of sensory characteristics of coffee grains (Coffea Arabica L.) in the region of upper Paranaíba

Cited by 13 publications

References 12 publications

Atribut Mutu Empat Kultivar Kopi Arabika pada Ketinggian Tempat Tumbuh dan Metode Pengolahan yang Berbeda

Atribut Mutu Empat Kultivar Kopi Arabika pada Ketinggian Tempat Tumbuh dan Metode Pengolahan yang Berbeda

Improvement of the Quality of Brazilian Conilon through Wet Processing: A Sensorial Perspective

The Potential for High Quality Bourbon Coffees From Different Environments

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